Bosque Foods (previously known as Kinoko Labs), a New York-based biotech startup developing whole-cut meat alternatives grown naturally from mycelium, has unveiled its mycelium-based pork and chicken filets, produced using a novel solid-state fermentation process. 

Samplings of Bosque Foods’ pork filets in Vietnamese bao buns and chicken filets were given to alternative protein and Food-Tech investors during a private tasting at the ProVeg Incubator in Berlin, through which the startup demonstrated the potential of its mycelium-based prototypes as well as the proof of concept of its proprietary solid-state fermentation technology.

Founded in 2020, Bosque Foods leverages microbial fermentation to create the next generation of meat alternatives using mycelium. The startup is currently working on a line of chicken and pork filets that will be sold as branded consumer packaged goods (CPG) in supermarkets and wholesale to restaurants.